Chicken Thumbs in Soy Honey Glaze

• 6 whole chicken wings, quartered and French trimmed

Marinade

• 1/4 cup soy sauce
• 1/4 cup chopped green onions
• ¼ cup rice or white wine vinegar
• 1 Tbsp honey
• 1cm fresh root ginger, chopped
• 2 tsp garlic, chopped
• 5ml sesame oil
• 1 Tbsp sweet chilli sauce

• Mix all the marinade ingredients in large bowl and stir in the chicken, covering it all over with the marinade.
• Cover and chill for about 1 hours (up to 1 day) stirring occasionally.
• Preheat oven to 180°C. Remove the chicken wings from the marinade.
• Arrange them on 2 baking sheets and place in the oven under the grill, or over an open fire.
• Pour the excess marinade into a small saucepan and reserve.
• Roast wings until tender and glazed, turning and basting occasionally with the marinade for about 15 minutes or until the chicken is cooked through.
• In the meantime, boil the reserved marinade until slightly thickened, for about 4 minutes and pour into a bowl.
• Remove the chicken from the oven and plate.
• Pour the sauce over the chicken and sprinkle a little seasoning over the top. Serve hot.